Liquore di Limette, or Lime Liqueur

You probably think that I spend my weekends making hooch. Not so. This weekend I’m gathering my Halloween decorations, and it seemed like a good time to make yet a another liqueur before I become overwhelmed with the holidays. I thought about making a pumpkin liqueur, but I only had limes or grapes in the frig.

Limette is tart, more so than Limoncello, probably because fresh lime juice is mixed in with the simple syrup. Unlike the 40 day Limoncello rule, the lime peels only infuse in the grain alcohol for one week.

Scrub the limes with a vegetable brush, wash, and pat dry. Peel the limes using a potato peeler, taking care not to get any of the white with the peel. (The white pith will make the liquid bitter.)

Put peels in a large jar with a tight-fitting lid. Add the alcohol. Close tightly and set in a cool, dark place (free from sunlight) for 7 days.

When the 7 days are up, remove the peels and strain the mixture through cheesecloth 2 or 3 times until the liquid is clear.

Combine the sugar and water in a small saucepan. Bring liquid to a simmer. Heat until sugar completely dissolves and is clear. Add lime juice and stir. Let cool. Add the infused alcohol. Store in the freezer until ready to serve.